03/08/2013

Lemon Pound Cake

 

Happy Friday, friends!  The sun is shinning and the weekend is finally here.  I thought I’d bring a few rays of sunshine into my house with a little something sweet for my guys.  It was an easy choice…pound cake plus lemons, what a great combination.  I hope you all had a great week and have some fun things planned for the weekend.  We do, and we just might start dinner tonight with cake!  Not a bad idea, right?
Lemon Pound Cake
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter at room temp (2 sticks)
3 cups sugar
6 eggs at room temp
1/3 cup fresh lemon juice
1 1/4 tablespoons grated lemon peel
1 cup sour cream
  • Preheat oven to 325 degrees.
  • Grease tube or bundt pan.
  • Dust pan with flour; tap out excess.
  • Sift flour, baking soda and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each egg is added.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Pour batter to prepared pan – batter will be thick.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
  • Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
    • For an extra touch – drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.

This recipe was originally published by Epicurious several years ago.  After making it several times, I increased the lemon measurements to give a more intense flavor.  I also added the lemon glaze to finish it off.

This recipe and more can be found at Weekend Potluck!
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Comments

  1. Looks amazing!!

  2. Thanks, friend! With lemons, and sour cream, this pound cake is always a winner.

  3. Looks great and like you I almost always add more lemon than called for 🙂
    Dawn
    http://spatulasonparade.blogspot.com
    Saw your post on the Southern Food Blogger group

  4. Donya, I adore lemon poundcake, and this looks like a must-try recipe! PINNING! Your photography is gorgeous.

    I am now following you on FB (Yesterfood and Joy McElroy), Twitter, and Pinterest. Drop by and say hi! 🙂

    Joy @ Yesterfood.blogspot.com

  5. Thanks for your sweet words, Joy! I am glad you stopped by and are now following. More good things are on the way. Have a great week.

  6. Anonymous says:

    Bake @ what temperature?

  7. Thank you so much! Looks delicious! I am making two of these for a great group of ladies tomorrow.. first one is in the oven! 🙂

  8. Thank you for the great recipe! I am making two of these for a great group of ladies tomorrow! First one is baking right now and it looks and smell delicious! 🙂

  9. Thank you so choosing this recipe! Even more so that you are taking it to an event. Sounds like you are a very, very good baker. Please let me know how your cakes turn out. Have a wonderful Palm Sunday!

  10. Your cake looks so good! I love making homemade things. So much love goes into them 🙂 I love the rustic look of this. Mmmmm. I pinned this! Krista @ A Handful of Everything

  11. Just made the cake… It has risen quite high. About a half inch about the bundt pan, Lol! I followed the directions exactly except that I added a tiny bit of Lemon Extract in the mix just to give it more of a lemony (don't know if thats a word) kick. I'm just hoping that I can get it out of the pan easily. I'll be back to tell you how it tastes!

    Wish me luck!

  12. Anonymous says:

    I keep looking for my granny's version and this sounds like it. Can't wait to try it.

  13. Made it today, has wonderful texture and moisture, Just glazed it and sampled a peice…. I did two 4x 8 loaf pans that the bread exploded out of, so its 5×9 pans next time… I think Ive found a pound cake recipe FINALLY that I love, I just need to get more lemon flavor in there (I couldnt taste it at all) , so I will be adding some lemon extract next time as well….

  14. I absolutely love lemon cake. We do a lemon meringue at our bakery. Have you ever tried using lemon oil instead of just juice? It can help remove the bitter taste that you sometimes get with juice. Thank you for the lovely recipe!

  15. Lovely lovely recipe. Mouth-watering! Thanks so much for sharing with us at Weekend Potluck.
    And thanks for the link back too.

  16. Girl, you had me at lemon! Lemon pound cakes are my favorite! Thanks so much for sharing at Weekend Potluck. We always love when you share your delicious dishes. Make sure you come back on Friday!

  17. Thanks for sharing your awesome Lemon Pound Cake recipe at Weekend Potluck, Donya! Such a great share. We hope to see you at the party tomorrow. Cheers!

  18. This recipe is so good! I will never make my old cream cheese style pound cake again! The sour cream makes it so light and fluffy and not dry like my old recipe. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. I looked in my fridge and saw the sour cream, did a search, found this and well the rest is history! I’m making another one right now 🙂

    • Thank you so much for your kind words! Wow. I am glowing right now, Kate. I am so happy you stopped by.
      Have a great weekend, friend.
      xo,
      ~Donya

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